Best 2 Sabaayad Somali Flatbread Recipes

**Sabaayad: A Somali Flatbread Journey**

Sabaayad, a traditional Somali flatbread, embarks on a culinary journey that weaves together flavors, textures, and cultural heritage. Its simplicity belies a depth of taste and versatility, making it a beloved staple in Somali cuisine. This flatbread odyssey takes you through three delectable variations: the original Sabaayad, the tantalizing Za'atar Sabaayad, and the irresistible Sabaayad Canjeero. Each recipe unravels a unique flavor profile, catering to diverse palates and preferences. Whether you seek a crisp exterior with a soft interior, a savory herb infusion, or a hearty whole wheat option, this trio of Sabaayad recipes promises an unforgettable culinary adventure. Prepare to be captivated by the aromas, textures, and flavors that define this cherished Somali flatbread.

Let's cook with our recipes!

SABAAYAD (SOMALI FLATBREAD)

Sabaayad (Somali Flatbread) image

Sabaayad is a Somali flatbread made from flour. It is golden brown, crispy and flaky on the outside and soft on the inside. You can eat it with almost anything: honey, cinnamon sugar and a cup of tea, stew, sauce or by itself. My husband and I love to eat it with honey while it is still hot. My kids love to cut them into small pieces, put them in a bowl, add little bit of sugar and shah (Somali tea), and eat them like that.

Provided by MyHalwad

Categories Bread Quick Bread Recipes

Time 1h7m

Yield 10

Number Of Ingredients 6

Ingredients

4 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
2 tablespoons honey
1 ½ cups lukewarm water
2 tablespoons canola oil, divided, or more as needed

Steps:

Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes.
Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours.
Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces.
Preheat a large skillet over medium heat.
Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 41.6 g, Fat 7.3 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 0.8 g, Sodium 234.9 mg, Sugar 3.6 g

SABAAYAD: FLATBREAD

Sabaayad: Flatbread image

Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces. from www.mysomalifood.com

Provided by Jamilahs_Kitchen

Categories Breads

Time 13m

Yield 8 breads, 8 serving(s)

Number Of Ingredients 4

Ingredients

3 cups flour
1 -1 1/2 cup water
1/2 teaspoon salt, to taste
2 tablespoons oil

Steps:

* Combine the flour, oil and salt in deep bowl; add the water gently using your fingers Knead the dough until it turns very smooth for 5 to 10 minutes.
* Brush with oil, cover and set aside for half an hour.
* Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter.
* Brush oil on one side of the sabaayad and spread evenly fold to edges in to meet center fold, fold the other edges in, you should now have a square fold, set a side. Finish until you have applied the same method to all the pieces.
* Again on a floured surface roll each piece out into a circle and place it on a hot griddle over medium heat.
* Fry the sabaayad one at a time with little oil, turning them once each side is golden brown.
* The sabaayad will puff slightly and become crisp and brown. Drain the sabaayad on paper towels and serve warm.

Tips:

Make sure all ingredients are fresh, especially the yeast. Old yeast may not rise properly, resulting in a dense, heavy bread.
If you don't have self-raising flour, you can make your own by adding 1 teaspoon of baking powder to 1 cup of all-purpose flour.
Knead the dough until it is smooth and elastic, but be careful not to over-knead it, as this can make the bread tough.
Let the dough rise in a warm place until it has doubled in size. This may take about 1 hour.
When rolling out the dough, use a rolling pin that is lightly floured to prevent the dough from sticking.
Cook the bread on a hot griddle or skillet over medium heat until it is golden brown on both sides.
Serve the bread warm with your favorite toppings or condiments, such as butter, honey, or jam.

Conclusion:

Sabaayad is a delicious and versatile flatbread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste preferences. Whether you like it plain or topped with your favorite ingredients, sabaayad is sure to be a hit with your family and friends.